Post by wilderness on Sept 7, 2020 7:33:52 GMT -5
Quick and Easy Chicken Francese-Tammy
2 large eggs
1/4 cup all-purpose flour
2 Tablespoons vegetable oil
4 boneless, skinless chicken breast halves (4 to 5 ounces each)
1/2 teaspoon salt
1/2 cup chicken broth
1/2 cup white wine
1/4 cup lemon juice
1/4 cup butter cut up (no substitutes)
1 Tablespoon chopped fresh parsley (dried parsley can be substituted)
pepper, to taste
Heat oven to 300 degrees. Beat eggs with a fork in a shallow dish. Spread flour in another shallow dish. Heat oil in large skillet over medium-high heat. Place each chicken breast between waxed paper and pound to about 1/2-inch thickness. Sprinkle chicken with salt. Dip each breast in flour, shaking off excess, then dip in egg. Cook chicken 3 to 5 minutes per side depending upon the thickness, until golden. Transfer chicken to an oven-proof serving platter or Pyrex dish; place in oven to keep warm.
Discard oil from skillet. Add chicken broth, wine and lemon juice, and bring to a boil. Boil 6 minutes, until mixture is reduced to 1/3 cup. Remove pan from heat; whisk butter into sauce, until slightly thickened. Stir in parsley and pepper. Remove chicken from oven and drizzle sauce over breasts. Serves 4
Note: I have also made this recipe using all chicken broth instead of half chicken broth and half white wine and the taste was just as delicious.
2 large eggs
1/4 cup all-purpose flour
2 Tablespoons vegetable oil
4 boneless, skinless chicken breast halves (4 to 5 ounces each)
1/2 teaspoon salt
1/2 cup chicken broth
1/2 cup white wine
1/4 cup lemon juice
1/4 cup butter cut up (no substitutes)
1 Tablespoon chopped fresh parsley (dried parsley can be substituted)
pepper, to taste
Heat oven to 300 degrees. Beat eggs with a fork in a shallow dish. Spread flour in another shallow dish. Heat oil in large skillet over medium-high heat. Place each chicken breast between waxed paper and pound to about 1/2-inch thickness. Sprinkle chicken with salt. Dip each breast in flour, shaking off excess, then dip in egg. Cook chicken 3 to 5 minutes per side depending upon the thickness, until golden. Transfer chicken to an oven-proof serving platter or Pyrex dish; place in oven to keep warm.
Discard oil from skillet. Add chicken broth, wine and lemon juice, and bring to a boil. Boil 6 minutes, until mixture is reduced to 1/3 cup. Remove pan from heat; whisk butter into sauce, until slightly thickened. Stir in parsley and pepper. Remove chicken from oven and drizzle sauce over breasts. Serves 4
Note: I have also made this recipe using all chicken broth instead of half chicken broth and half white wine and the taste was just as delicious.
